Italian Sausage and Mushroom Calzone
Calzone is an Italian oven-baked folded pizza that originated in Naples. Now with so many filling choices,
you can design your calzone however you want, just like pizza.
Filling that I am using today is my favorite. It takes several steps to make it, but let me tell ya, it’s not difficult at all. I consider this in a league of very easy dishes. Also, you may make your own dough or get it from the store. When I am lazy, usually I’d get dough from the store, but most of the time I make it a night before.
My boys are not too keen on mushrooms so I’d make for my older one Hawaiian Calzone, and for my youngest boy three meat Calzone. My daughter essentially loves anything that you put in front of her, and she is not as picky as my boys, but I got to give them a credit that at least they try. Personally, for me, mushrooms are heavenly. I love them and probably add them in so may one-pot dishes, especially sauces.
Now, if you do not eat meat at all, please use loads of mushrooms, maybe sauteed peppers and onions and make your vegetarian calzone. With that being said, you may use sauteed chicken, beef or deli hard salami, pepperoni, ham, etc. Seriously the possibilities are endless, however, today I am using my favorite.
STEP BY STEP INSTRUCTIONS:
Italian Sausage and Mushroom Calzone
- 1 Pizza Dough about 1 lb, cut into 4 equal balls
- 1/2 tbsp. per calzone - Ricotta Cheese
- 2-3 slices per - Mozzarella
- 1 slice per - Provolone
- 1 teaspoon Olive Oil
- 1/2 pound Mushrooms sliced
- Dash of Salt and ground black pepper
- 2 teaspoons Olive Oil
- 1 pound Italian Sausage
- Olive Oil + 1 teaspoon Garlic powder
- 1/4 cup butter
- 1 can Fire-roasted Tomatoes diced
- 1/2 can Tomato Sauce
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1 teaspoon Thyme
- 1 tsp. Olive oil
- Sauce - Heat a pan to medium and add fire roasted diced tomatoes, tomato sauce, herbs, and oil. Allow it to cook for about 10 minutes, just until it starts to bubble. Cover and set aside until ready for dipping.
- Mushrooms - Heat oil in a skillet/pan and add sliced mushrooms. Never wash mushrooms, but using a wet cloth, wipe the mushrooms. Cook mushrooms on medium-high heat for about 10 minutes or until they look cooked and all the liquid evaporate. You need to saute them because they will produce liquid inside of the calzone while baking. After that is done, transfer to a plate lined with paper towel.
- Italian sausage - Heat oil in a skillet/pan and cook Italian sausage without casting. If your Italian sausage is in casting, remove it completely before cooking. Cook sausage for 5-7 minutes, or until it is no longer pink and it looks cooked through. After Italian sausage is cooked, transfer to a plate lined with paper towel.
- Roll and press each ball into a circle 6 to 7 inches in diameter. Place filling ( cheese, meat, mushrooms, cheese) onto one-half, leaving about 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling.
- Brush on each a bit of olive oil and sprinkle with some garlic powder.
- Bake about 20 to 25 minutes or until dough is golden brown at 375 degrees Fahrenheit.
- Cool 10 minutes on cookie sheet, and while cooling brush on a bit of melted butter.
- Serve warm with pizza sauce, and perhaps a salad.
You can use any filling that you desire. Make sure to dry it if it's sauteed, so it's a great idea to use a paper towel to absorb any moisture. If you are using sauce, such as pizza sauce, do not go overboard. Add a tablespoon or 2, also on one-half of calzone - dough rolled disk. TIP --- If you are buying pizza dough in the can (Pillsbury) make sure to get two of those because, for 4 calzones, 1 can will not be enough unless you are going to make a smaller version. Try looking for homestyle pizza dough in a bakery section of your grocery store. Ask, if you can't find it. They make it fresh and store in those little fridges close to deli meat, cakes, and bread.